The Best Chicken Noodle Soup Recipe for the Flu

It’s not just a tale — chicken noodle soup is a perfectly delicious remedy when you’ve got the flu. In an article published by ABC News in 2000, Dr. Stephen Rennard “found evidence the soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects.” Dr. Rennard is a pulmonary expert at the University of Nebraska Medical Center in Omaha.

In another article published on The New York Times, author Tara Parker-Pope writes that another study conducted by Mount Sinai researchers in Miami “looked at how chicken soup affected air flow and mucus in the noses of 15 volunteers who drank cold water, hot water or chick soup. In general,” Parker-Pope continues, “the hot fluids helped increase the movement of nasal mucus, but chicken soup did a better job than the hot water.”

Thus said, what is the best chicken noodle soup recipe available today on the web? I won’t lie. I’m a little biased because this is my recipe. However, I’m pretty positive that anyone with a cold — or who simply loves a nice, steamy bowl of chicken noodle soup — will certainly save store this recipe to make time and time again.

Meghan’s Chicken Noodle Soup Recipe

This recipe for chicken noodle soup has multiple parts. First you roast the chicken, then (optional) you make the chicken stock from the bones, and then you finish the rest of the soup.

Ingredients for the Roasted Chicken

3-4 lb chicken

Extra virgin olive oil

1 ½ tsp salt

1 ½ tsp pepper

1 ½ tsp ground thyme

1 ½ tsp cumin

1 ½ tsp onion powder

1 ½ tsp garlic powder

3 Sprigs of fresh thyme

3 Sprigs of fresh sage

3 Sprigs of fresh rosemary

3 Sprigs of fresh oregano

Source: DishMaps.com

Steps for Roasting the Chicken

Preheat oven to 400ºF.

Remove all of the innards from the chicken’s cavity and rinse it with cold water.

Stuff the sprigs of fresh thyme, sage, rosemary, and oregano into the chicken’s cavity.

Rub the front and back of the chicken to distribute the seasonings evenly.

Cook the chicken for 30 minutes.

Reduce the temperature of the oven to 350ºF and cook for another 40 minutes.

Remove the chicken from the oven when the internal temperature of the chicken reaches 165ºF.

Making Fresh Chicken Stock

You can certainly make your own homemade chicken stock once you de-bone your roasted chicken. This will require additional herbs and spices. However, since this recipe already takes up so much time, I prefer to use store bought stock.

Ingredients for the Soup

3 celery stalks with leaves

6-8 carrots

1 medium red onion

6 cups of chicken broth

1 lemon

1 ½ tbsp Minced garlic

1 tsp crushed red pepper flakes

3 sprigs of fresh thyme

3 sprigs of fresh oregano

Shredded chicken

1-2 cups of water (if needed)

2 ½ cups of egg noodles

Salt and pepper for seasoning

Source: Susanna-Dan.com

Steps for Finishing the Soup

Rinse celery and chop into bite-sized pieces.

Peel and clean carrots and chop bite-sized pieces on the diagonal.

Peel onion and give it a medium-sized dice.

Coat the bottom of a large pot with extra virgin olive oil and heat on high. Add celery, carrots, and onions making sure to coat all of the veggies with the oil. Season the veggies with salt and pepper and sauté for 2-3 minutes.

Add 1 ½ tbsp of minced garlic, 1 tsp of crushed red pepper flakes, and sprigs of fresh thyme and oregano. Season with more salt and pepper and sauté for an additional 2-3 minutes.

Add 6 cups of chicken broth, 1 tsp of cinnamon, the juice of 1 lemon as well as the juiced lemon to the pot. Bring contents to a boil and reduce to a simmer for 30 minutes.

Once the chicken cools, remove all of the meat, discarding the fat, skin, and bones. Shred the chicken to bite-sized pieces and add it to the pot.

If you find that your soup does not have enough liquid, add 1-2 cups of water or more if desired.